Roasted Cauliflower & Spiced Freekeh Salad with Preserved Lemon

Ingredients

• 1 cauliflower
• 200 g freekeh
• 1 preserved lemon
• 2 tsp ras el hanout
• 4 tbsp olive oil
• 25 g flat-leaf parsley
• 50 g toasted pine nuts
• 1 tbsp pomegranate molasses

Method

1. 1

   Preheat the oven to 210°C. Break the cauliflower into florets, toss with 3 tbsp olive oil and ras el hanout. Spread on a baking tray and roast for 25–30 minutes until deeply golden.

2. 2

   Cook the freekeh in boiling salted water according to packet instructions (about 20 minutes). Drain well.

3. 3

   Finely chop the preserved lemon rind, discarding the flesh. Mix with the remaining olive oil and pomegranate molasses to make the dressing.

4. 4

   Combine the warm freekeh with the roasted cauliflower and chopped parsley. Toss through the dressing.

5. 5

   Transfer to a serving dish, scatter over toasted pine nuts and serve warm.